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The Butcher's Market Restaurant Review: Tom McDaniel's small market purveys not only fresh and cured meats (we recommend the thick-cut smoked pork chops), but also vegetables, homemade soups and, on the weekends, barbecue. That’s when the smoker outside perfumes the neighborhood with the aromas of smoking meat. Sandwiches, piled with pulled pork or pulled beef brisket, are all made to order. Ribs are tender but not mushy, with that tell-tale pinkness that confirms their having been smoked (not oven cooked). We prefer the St. Louis cut, but spare ribs and baby-backs are dished up, too. Typically, they’ll come with McDaniel’s good barbecue sauce slathered thereon, but may be ordered with sauce on the side. But the star of the show may well be the aforementioned pulled beef brisket, moistened with McDaniel’s house-made “cocktail,” as he calls it. McDaniel also makes sausages and boerewors. No alcohol.